Need Help Right Away Please !!!

Decorating By cathie_shinnick Updated 9 Dec 2008 , 3:02pm by cathie_shinnick

cathie_shinnick Posted 9 Dec 2008 , 12:29pm
post #1 of 12

I am getting ready to bake a sheetcake, problem all ingred. are in bowl including 12 eggs. I dont have any veg oil... are there any substitutions. Can I use crisco shotrning, or butter it is a yellow cake

11 replies
tracycakes Posted 9 Dec 2008 , 12:38pm
post #2 of 12

I know that some people use applesauce has a replacement for oil to lessen the amount of fat in a recipe. I would be afraid that butter or shortening would change the texture of the cake too much.

bashini Posted 9 Dec 2008 , 12:44pm
post #3 of 12

Yes, you can use butter. I do it all the time.

VICKY_V Posted 9 Dec 2008 , 12:45pm
post #4 of 12

I always use butter in my recipes.

cathie_shinnick Posted 9 Dec 2008 , 12:46pm
post #5 of 12

equal amounts? I need 1 cup . Do I cream it first or just add at room temp?

LadyMike Posted 9 Dec 2008 , 12:46pm
post #6 of 12

I have used butter as a substitute for oil in my cakes many times. I think it makes it richer. On the other hand, I've never made a cake that took 12 eggs. Hope this helps...

LadyMike

cathie_shinnick Posted 9 Dec 2008 , 12:47pm
post #7 of 12

Its a triple recipe

LadyMike Posted 9 Dec 2008 , 12:47pm
post #8 of 12

I melt mine but leave it to get back to room temp before using.










edited to fix grammatical error

Deb_ Posted 9 Dec 2008 , 12:49pm
post #9 of 12

Ideally you would have creamed it with the sugar, eggs etc til fluffy, but if everything is in the bowl already, than cream the butter separately than add.

cathie_shinnick Posted 9 Dec 2008 , 1:10pm
post #10 of 12

Well, thank you everyone, the cake is in the oven. My fingers are crossed!

Deb_ Posted 9 Dec 2008 , 1:17pm
post #11 of 12

I'm sure it will be delicious!

Have a nice day.......

cathie_shinnick Posted 9 Dec 2008 , 3:02pm
post #12 of 12

This cake turned out wonderfully! THANK YOU

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